Soft and fluffy Scrambled Eggs made with or without milk or mayo is incredibly easy to make with these tips and tricks. Use these eggs in breakfast tacos, burritos, on avocado toast or just eaten on their own.
Keyword Scrambled Eggs, Scrambled Eggs with Mayo, Scrambled Eggs with Milk, Scrambled Eggs without Milk
sprinkle of salt*also a small amount of black pepper if desired
1tablespoonmayonnaise *optional, see Note #1 below
Crack eggs by swiftly tapping each egg against the countertop and then using your thumbs to separate the egg from the shell. Add eggs to a medium sized mixing bowl.
Sprinkle the eggs with salt and add a small amount of either milk or mayo if desired.
Using a fork or a whisk, whisk the eggs until light and frothy, about 2 minutes. Also, the yolks should be entirely incorporated into the egg whites.
Place a medium sized healthy nonstick frying pan over medium heat.
Add oil to the pan. See Note #2 below.
Add the eggs to the pan and cook over medium heat stirring frequently for small curds or slower for larger curds. Cook to desired doneness, however cooking to the point where the eggs slightly glisten will ensure that they remain moist. See Note #3 below.
Recipe NotesNote #1- The addition of either mayo or milk is completely optional. Scrambled Eggs without either of these are absolutely tasty. However, each ingredient adds a little variation to the eggs.
Milk- Adding approximately 1-2 tablespoons of whole milk to 4 large eggs will create softer curds. However, the downside is that the flavor of the eggs will be diluted.
Mayonnaise- The addittion of 1-2 tablespoons of mayo to 4 large eggs will create a richer and more luxurious Scrambled Eggs. Similarly to adding milk, the addittion of mayo can dilute the flavor slightly.
Note #2- Either butter, lard, oil or avocado spray (as seen in the video) may be used as the fat source. Adding a small amount of fat to the pan before cooking the scrambled eggs will help to create eggs that are richer and have a better texture. Note #3- For extra creamy eggs cook on a lower heat and stir the eggs frequently while cooking. Turn off the heat while the eggs still look very wet and undercooked but have formed into small curds. This approach will take close to 10 minutes.